Huli Huli Chicken

INGREDIENTS:

2-3 pounds skinless boneless chicken thighs
2-3 Tablespoons vegetable oil
Marinade
1 20 ounce can pineapple rings
¾ cup juice from the sliced pineapple rings DO NOT USE FRESH AS IT WILL OVER TENDORIZE THE MEAT.
1 ½ Tablespoons minced ginger
1 ½ Tablespoons minced garlic
½ cup ketchup
½ cup soy sauce
¼ cup AJI-Mirin Sweet Cooking Rice Seasoning
¼ cup brown sugar
1 Tablespoon Sriracha
2 Tablespoons Rice Vinegar
1 Tablespoon toasted Sesame Oil

DIRECTIONS:

Mix the marinade ingredients in a large bowl. Reserve 1 cup of the marinade for basting while grilling.
Add the chicken thighs and push them into the marinade.
Cover the bowl with plastic and refrigerate for 24-48 hours.
Once marinated and ready to cook. Use a basting brush or a paper towel to grease the grates with the vegetable oil.
Light the grill and preheat to medium-high heat.
Using a tongs, place chicken thighs on the grates and shut the lid.
Cook for 3-4 minutes or until you try to lift the chicken it no longer sticks to the grates.
Flip the chicken and cook for 2-3 minutes.
Baste the chicken liberally with the marinade and flip the chicken and cook for another minute.
Baste the chicken again and flip for another minute or so.
The chicken is done with a thermometer reads 165 degrees.
Transfer the chicken to a plate and cover with foil to rest for a few minutes before serving.
Take the pineapple rings and place them on the grill for a few minutes and flip again. Serve alongside the chicken.